Description
Delicious coconut chicken tenders with a crispy coating, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 lb Chicken tenders
- 1 tsp Chili powder
- 1 cup Sweet coconut flakes
- 1 cup Panko breadcrumbs
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Eggs
- Oil for frying (or for baking)
Instructions
- Preheat your oven to 400°F if you plan to bake the chicken tenders. If frying, heat oil in a skillet over medium heat.
- Mix together the chili powder, salt, and pepper in a bowl.
- Beat the eggs in another bowl until well-combined.
- Dip each chicken tender in the chili powder mixture, then coat it in the beaten egg.
- Roll the chicken in the sweet coconut flakes and panko breadcrumbs until fully coated.
- If baking, lay the coated tenders on a baking sheet and bake for 20-25 minutes or until golden and cooked through. If frying, place the tenders in the hot oil and fry until golden brown and thoroughly cooked.
- Serve immediately and enjoy!
Notes
Serve with a tangy dipping sauce like sweet chili or honey mustard. For leftovers, store in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 210mg